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Tipsy Pecan Clusters

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Ingredients

  • 60 pecan halves
  • 6 tbs bourbon, divided
  • 1/4 tsp kosher salt
  • wax paper
  • 26 caramels ( 1bout 1/2 14 oz pkg)
  • 2 tbs butter, divided
  • 1 (4 oz) bittersweet chocolate baking bar, chopped
  • Garnish: kosher salt

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees.

Toss pecans with 4 tbs bourbon in a small bowl, and let stand 30 minutes, stirring occasionally. Drain pecans, and toss with kosher salt.

Bake pecans in a single layer in a jelly-roll pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool in pan completely (about 30 minutes).

Remove pecans from pan; line pan with wax paper. Lightly grease wax paper. Return pecans to pan, and divide into 12 clusters (5 pecans per cluster).

Cook caramels, 1 tbs butter and remaining 2 tbs bourbon in a heavy saucepan over low heat, stirring constantly, 12 to 14 minutes or until caramels melt and mixture is smooth.

Top each pecan cluster with about 1 tbs caramel mixture. Freeze 30 minutes.

Microwave chocolate and remaining 1 tbs butter in a glass measuring cup at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Drizzle over clusters. Let stand 30 minutes before serving.

Garnish if desired. Candies may be stored in an airtight container in refrigerator up to 5 days.

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